Introducing the rich and exotic traditions of Arabian cuisine with recipes and entertaining ideas from the Arabian Peninsula's romantic past and trendy present

In Arab Cooking on a Saskatchewan Homestead, over 200 recipes and the author's recollections from childhood combine to tell the story of a little-known group of early immigrants to the Saskatchewan prairies--the Syrians (most of them later known as Lebanese). There was a significant Syrian community in Saskatchewan during the Depression, and as Mr. Salloum points out, their traditional foods and crops were well-suited to the dryland farming that the drought of the 1930s demanded. Thus they thrived during this difficult period on the prairies. Their traditional foods--such as yogurt, chickpeas, and burghul--were, at the time, virtually unknown to their fellow homesteaders; today, however, these same foods are an important part of an increasingly varied and globally influenced North American cuisine.

This book describes all aspects of Saudi Arabia, including its government, economy, society, and culture, as well as its role in the Middle East and its position internationally. In this comprehensive introduction to the Kingdom of Saudi Arabia, author Sherifa Zuhur reveals the fascinating people, culture, politics, and economic development of the largest Arab country of the Middle East. The book provides a detailed summary of Arabian history from the earliest settlements on the Arabian peninsula to the present day, with a focus on the rise of the current Saudi regime. It provides essential background on the oil politics of the Kingdom dating back to the discovery of oil in the late 1930s, an account of Saudi Arabia's subsequent economic advancement, and explanations of emerging societal issues such as labor importation and the changing roles of women. Saudi Arabia also details the Kingdom's cultural and religious milieu, including its music, poetry, architecture, legal system, and prominence in the Islamic world.

This collection of case studies showcases the experiences of ten intriguing entrepreneurial ventures from emerging markets in the Arab world (Egypt, the UAE, Morocco, and Saudi Arabia). Readers will gain an in-depth insight on a variety of localized strategic, managerial, marketing, and innovative approaches and practices, which create unique challenges and opportunities in a region undergoing rapid political, social, and economic transformations. The unique case studies address different stages within the exciting entrepreneurial cycle, from start-up to growth, sustainability, and international expansion. This casebook is a valuable resource for anyone wanting to know more about launching and sustaining a business within developing Arab economies, as well as being an effective teaching tool for disciplines related to new venture management and entrepreneurship.

'Warm, delicious and so beautifully written' Beth O'Leary, author of THE FLATSHARE Escape today with this gorgeous novel that will warm your heart, tickle your tastebuds and take you on the journey of a lifetime... Addy Mayford has always struggled with her identity. Brought up in a household of stories, food and faith by her Irish mother and Pakistani Nana, she feels constantly torn between the two sides of her upbringing. Since the death of her father, she's found contentment cooking delicious recipes from his home city of Lahore, despite the protestations of her mother that being a chef is no career for a young woman. It's only with the love of her gorgeous husband, Gabe, that she's truly found happiness. When Addy stumbles across a secret that shatters her world, she desperately needs to escape and is drawn to the sights of Lahore and the family she's never known. Waiting for her there is Addy's final acceptance of who she is, and a long-buried family secret that will change her life for ever.

This extremely timely and helpful ready reference will familiarize all students and readers with the Gulf region and Saudi Arabia, Bahrain, Dubai, the UAE, Kuwait, Oman, Yemen, and Qatar. These states are bound by the desert culture, the Gulf, new oil economy, and Islam, to name some commonalities. Most Americans know something about the region, such as oases, dates, camels, oil, Bedouin tribes, and the legends of Lawrence of Arabia to Osama bin Laden. Islamic concepts and practices are still unfamiliar. On one extreme, Saudi Arabia, the cradle of Islam, has been largely closed off to Western tourists. On the other extreme, Dubai courts tourist dollars as it constructs modern architectural showcases. This is the first A-Z encyclopedia to focus on the Gulf, illuminating the land, people, religion, culture and traditions, institutions, economy, and much more for general readers. The more than 200 essay entries have a current focus with historical context as necessary. The breadth of coverage means that this resource will be of use for a wide range of researchers and browsers. Besides individual entries on each state, major cities and regions are also profiled. The natural environment and human adaptation to it receives significant space. Islamic customs and rules and various interpretations are clearly explained. Essays on topics such as key public figures, institutions, major events, politics, and state structures—some based on sources often not available in English—make this two-volume set the first-choice resource for accurate information. Suggestions for further reading accompany most entries; a chronology, selected bibliography, and photos also complement the text.

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.